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Research Article
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Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content

Year 2022, Volume: 8 Issue: 2, 127 - 140, 01.04.2022

Nermin Berik , Ekrem Cem Çankırılıgil , Hasan Basri Ormancı , Akın Akyıldız

https://doi.org/10.3153/FH22013

Abstract

The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring. 

Keywords

Amino acid Fatty acid Seaweed Proximate composition Food

Project Number

2012/023

References

  • Ak, İ., Cirik, S., Göksan, T., Koru, E. (2012). Effect of salinity on growth characteristics and pigment composition of two strains of Dunaliella viridis Teodoresco: laboratory and outdoor studies. Fresenius Environmental Bulletin, 21(2), 337–342.
  • Ak, İ. (2015). Sucul ortamın ekonomik bitkileri; makro algler. Dünya Gıda Dergisi, 12, 88-97.
  • Ak, İlknur, Öztaşkent, C., Özüdoğru, Y., Göksan, T. (2015). Effect of sodium acetate and sodium nitrate on biochemical composition of green algae Ulva rigida. Aquaculture International, 23(1), 1–11. https://doi.org/10.1007/s10499-014-9793-3
  • Alves, A., Sousa, R.A., Reis, R.L. (2013). A practical perspective on ulvan extracted from green algae. Journal of Applied Phycology, 25(2), 407-424. https://doi.org/10.1007/s10811-012-9875-4
  • AOAC (2000). Official Methods of Analysis of the AOAC International. (W. Horwitz, Ed.) (17th ed.). Washington DC, USA: Association of Official Analytical Chemists. ISBN: 935584-67-6
  • Badawy, A.A.B., Morgan, C.J., Turner, J.A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587-596. https://doi.org/10.1007/s00726-007-0012-7
  • Berik, N., Çankırılıgil, E. C. (2020). the elemental composition of green seaweed (Ulva rigida) collected from Çanakkale, Turkey. Aquatic Sciences and Engineering, 34(3), 74-79. https://doi.org/10.26650/ASE2019557380
  • Çankırılıgil, E.C., Berik, N., Alp Erbay, E. (2020). Optimization of hydrolization procedure for amino acid analysis in fish meat with HPLC-DAD by response surface methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01
  • Černá, M. (2011). Seaweed proteins and amino acids as nutraceuticals. In F. Toldra (Ed.), Advances in Food and Nutrition Research (pp. 297-312). Academic Press. https://doi.org/10.1016/B978-0-12-387669-0.00024-7
  • Cirik, Ş., Cirik, S. (2017). Su Bitkileri: Deniz Bitkilerinin Ekolojisi, Biyolojisi ve Kültür Teknikleri. İzmir: Ege Üniversitesi, Su Ürünleri Fakültesi Yayınları. ISBN: 9754834172
  • Dawczynski, C., Schubert, R., Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103, 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  • Dawes, C.J. (1998). Marie Botany. New York, A.B.D.: John Wiley ve Sons. ISBN: 9780471078449
  • Ellulu, M. S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P., Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2–3), 79–89. https://doi.org/10.1007/s10787-015-0228-1
  • FAO (2020). The State of World Fisheries and Aquaculture 2020. Sustainability in action. FAO Fisheriesn and Aquaculture Department. Rome. https://doi.org/https://doi.org/10.4060/ca9229en
  • Folch, J., Lees, M., Sladane-Stanley, G.H.A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • García-Casal, M.N., Pereira, A.C., Leets, I., Ramírez, J., Quiroga, M.F. (2007). High iron content and bioavailability in humans from four species of marine algae. The Journal of Nutrition, 137(12), 2691–2695. https://doi.org/10.1093/jn/137.12.2691
  • Girao, P.M., Pereira da Silva, E.M., de Melo, M.P. (2012). Dietary lycopene supplementation on Nile Tilapia (Oreochromis niloticus) juveniles submitted to confinement: Effects on cortisol level and antioxidant response. Aquaculture Research, 43(5), 789-798. https://doi.org/10.1111/j.1365-2109.2011.02890.x
  • Hanisak, M.D. (1983). The Nitrogen Relationships of Marine Macroalgae. In E.J. Carpenter & D.G. Capone (Eds), Nitrogen in the Marine Environment (p. 699-730). Academic Press, New York. https://doi.org/10.1016/B978-0-12-160280-2.50027-4
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg. ISBN: 0935584676.
  • Hosomi, R., Yoshida, M., Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Sciences, 4(3), 72–86. https://doi.org/10.5539/gjhs.v4n3p72
  • International Union of Pure and Applied Chemistry (IUPAC). (1978). Standards methods for the analysis of oils, fats and derivativesNo Title (6th ed.). Oxford, UK: Pergamon Press. ISBN: 9781483280820
  • Ivanova, V., Stancheva, M., Petrova, D. (2013). Fatty acid composition of Black Sea Ulva rigida and Cystoseira crinita. Bulgarian Journal of Agricultural Science, 19, 42-47.
  • Kaschner, K., Kesner-Reyes, K., Garilao, C., Rius-Barile, J., Rees, T., Froese, R. (2016). AquaMaps. Retrieved February 8, 2018, from http://www.aquamaps.org/
  • Lobban, C.S., Harrison, P.J. (1994). Seaweed Ecology and Physiology. Cambridge, İngiltere: . Cambridge University Press. ISBN: 9780511626210 https://doi.org/10.1017/CBO9780511626210
  • Lorenzo, J.M., Agregán, R., Munekata, P.E.S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., ve Barba, F.J. (2017). Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Marine Drugs, 15(11), 1-11. https://doi.org/10.3390/md15110360
  • Mchugh, D.J. (2003). A guide to the seaweed industry. Rome-Italy. ISBN: 9251049580
  • Meilgaard, M., Civille, G. V, Carr, B. T. (1999). Sensory Evaluation Techniques. Boca Raton, Florida, USA: CRC Press. ISBN: 9781003040729 https://doi.org/10.1201/9781003040729
  • Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernandez, J., Bozzo, C., Navarrete, E., Osorio, A., Rios, A. (2006). Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99, 98-104. https://doi.org/10.1016/j.foodchem.2005.07.027
  • Ova Kaykaç, G. (2007). Bazı alg türlerinin (Cystoseira barbata, Ulva rigida ve Gracilaria verrucosa) tatlarında etkili olan aminoasitlerin mevsimsel değişimi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Öztaşkent, C., Ak, İ. (2021). Effect of LED light sources on the growth and chemical composition of brown seaweed Treptacantha barbata. Aquaculture International, 29, 19-205. https://doi.org/10.1007/s10499-020-00619-9
  • Rodrigues, D., Freitas, A.C., Pereira, L., Rocha-Santos, T.A.P., Vasconcelos, M.W., Roriz, M., Rodríguez-Alcalá, L.M., Gomes, A.M.P., Duarte, A.C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food Chemistry, 183, 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
  • Santos, M.A.Z., Colepicolo, P., Pupo, D., Fujii, M.T., de Pereira, C.M.P., Mesko, M.F. (2017). Antarctic red macroalgae: a source of polyunsaturated fatty acids. Journal of Applied Phycology, 29(2), 759-767. https://doi.org/10.1007/s10811-016-1034-x
  • Schlitzer, R. (2020). Ocean Data View. https://odv.awi.de Singh, M. (2005). Essential fatty acids, DHA human brain. Indian Journal of Pediatrics, 72(3), 239-242. https://doi.org/10.1007/BF02859265
  • Sørensen, L.E., Jeppesen, P.B., Christiansen, C.B., Hermansen, K., Gregersen, S. (2019). Nordic seaweed and diabetes prevention: Exploratory studies in KK-Ay mice. Nutrients, 11(6). https://doi.org/10.3390/nu11061435
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., Tonheim, S.K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534-543. https://doi.org/10.1016/j.aquaculture.2005.11.014
  • Topçu, N., Ak, İ. (2013). Farklı azot kaynaklarının Cystoseria barbata’nın büyüme ve biyokimyasal kompozisyonuna etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Turan, G. (2007). Su Yosunlarının Thalassoterapi’de kullanımı. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Yetiştiricilik Anabilim Dalı, Doktora Tezi, İzmir.
  • Vizetto-Duarte, C., Custódio, L., Barreira, L., Da Silva, M. M., Rauter, A. P., Albericio, F., Varela, J. (2016). Proximate biochemical composition and mineral content of edible species from the genus Cystoseira in Portugal. Botanica Marina, 59(4), 251-257. https://doi.org/10.1515/bot-2016-0014
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895-901. https://doi.org/10.1016/j.foodchem.2011.03.114

Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi

Year 2022, Volume: 8 Issue: 2, 127 - 140, 01.04.2022

Nermin Berik , Ekrem Cem Çankırılıgil , Hasan Basri Ormancı , Akın Akyıldız

https://doi.org/10.3153/FH22013

Abstract

Bu çalışmanın amacı, deniz marulu (Ulva rigida)’nun besin içeriğinde meydana gelen mevsimsel farkları saptayarak farklı tüketim tercihlerine göre duyusal özelliklerini belirlemektir. Bu sebeple, Çanakkale Boğazı’ndan mevsimsel olarak toplanan U. rigida’nın hem yaş hem de kuru örneklerinin ham besin bileşimi, amino asit ve yağ asidi içerikleri belirlenmiştir. Bulgulara göre; U. rigida yüksek protein ve amino asit içeriğine sahipken, yaş örneklerde % 0.46-0.85, kuru örneklerde ise % 1.81-4.53 arasında değişen düşük ham yağ oranına sahip olduğu saptanmıştır. Sonrasında her mevsim elde edilen örneklerden alg salatası ve alg çorbası elde edilmiştir. Yapılan duyusal analizlere göre en beğenilen tüketim tercihi tüm gruplar içinde alg salatası olarak tespit edilmiştir. Ayrıca, her iki tüketim tercihi de ilkbahar ve sonbahar örneklerinde en yüksek puanları almıştır. Sonuç olarak, Ulva rigida tüketiciler tarafından beğenilen ve besin içeriği ilkbaharda yüksek bulunan bir gıda kaynağıdır. 

Keywords

Amino asit Yağ asidi Yosun Besin bileşimi Gıda

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2012/023

Thanks

Yazarlar proje desteği için Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimine ve tür tayini ile arazi çalışmalarındaki katkılarından ötürü Prof. Dr. İlknur Ak’a teşekkür ederler.

References

  • Ak, İ., Cirik, S., Göksan, T., Koru, E. (2012). Effect of salinity on growth characteristics and pigment composition of two strains of Dunaliella viridis Teodoresco: laboratory and outdoor studies. Fresenius Environmental Bulletin, 21(2), 337–342.
  • Ak, İ. (2015). Sucul ortamın ekonomik bitkileri; makro algler. Dünya Gıda Dergisi, 12, 88-97.
  • Ak, İlknur, Öztaşkent, C., Özüdoğru, Y., Göksan, T. (2015). Effect of sodium acetate and sodium nitrate on biochemical composition of green algae Ulva rigida. Aquaculture International, 23(1), 1–11. https://doi.org/10.1007/s10499-014-9793-3
  • Alves, A., Sousa, R.A., Reis, R.L. (2013). A practical perspective on ulvan extracted from green algae. Journal of Applied Phycology, 25(2), 407-424. https://doi.org/10.1007/s10811-012-9875-4
  • AOAC (2000). Official Methods of Analysis of the AOAC International. (W. Horwitz, Ed.) (17th ed.). Washington DC, USA: Association of Official Analytical Chemists. ISBN: 935584-67-6
  • Badawy, A.A.B., Morgan, C.J., Turner, J.A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587-596. https://doi.org/10.1007/s00726-007-0012-7
  • Berik, N., Çankırılıgil, E. C. (2020). the elemental composition of green seaweed (Ulva rigida) collected from Çanakkale, Turkey. Aquatic Sciences and Engineering, 34(3), 74-79. https://doi.org/10.26650/ASE2019557380
  • Çankırılıgil, E.C., Berik, N., Alp Erbay, E. (2020). Optimization of hydrolization procedure for amino acid analysis in fish meat with HPLC-DAD by response surface methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01
  • Černá, M. (2011). Seaweed proteins and amino acids as nutraceuticals. In F. Toldra (Ed.), Advances in Food and Nutrition Research (pp. 297-312). Academic Press. https://doi.org/10.1016/B978-0-12-387669-0.00024-7
  • Cirik, Ş., Cirik, S. (2017). Su Bitkileri: Deniz Bitkilerinin Ekolojisi, Biyolojisi ve Kültür Teknikleri. İzmir: Ege Üniversitesi, Su Ürünleri Fakültesi Yayınları. ISBN: 9754834172
  • Dawczynski, C., Schubert, R., Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103, 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  • Dawes, C.J. (1998). Marie Botany. New York, A.B.D.: John Wiley ve Sons. ISBN: 9780471078449
  • Ellulu, M. S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P., Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2–3), 79–89. https://doi.org/10.1007/s10787-015-0228-1
  • FAO (2020). The State of World Fisheries and Aquaculture 2020. Sustainability in action. FAO Fisheriesn and Aquaculture Department. Rome. https://doi.org/https://doi.org/10.4060/ca9229en
  • Folch, J., Lees, M., Sladane-Stanley, G.H.A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • García-Casal, M.N., Pereira, A.C., Leets, I., Ramírez, J., Quiroga, M.F. (2007). High iron content and bioavailability in humans from four species of marine algae. The Journal of Nutrition, 137(12), 2691–2695. https://doi.org/10.1093/jn/137.12.2691
  • Girao, P.M., Pereira da Silva, E.M., de Melo, M.P. (2012). Dietary lycopene supplementation on Nile Tilapia (Oreochromis niloticus) juveniles submitted to confinement: Effects on cortisol level and antioxidant response. Aquaculture Research, 43(5), 789-798. https://doi.org/10.1111/j.1365-2109.2011.02890.x
  • Hanisak, M.D. (1983). The Nitrogen Relationships of Marine Macroalgae. In E.J. Carpenter & D.G. Capone (Eds), Nitrogen in the Marine Environment (p. 699-730). Academic Press, New York. https://doi.org/10.1016/B978-0-12-160280-2.50027-4
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg. ISBN: 0935584676.
  • Hosomi, R., Yoshida, M., Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Sciences, 4(3), 72–86. https://doi.org/10.5539/gjhs.v4n3p72
  • International Union of Pure and Applied Chemistry (IUPAC). (1978). Standards methods for the analysis of oils, fats and derivativesNo Title (6th ed.). Oxford, UK: Pergamon Press. ISBN: 9781483280820
  • Ivanova, V., Stancheva, M., Petrova, D. (2013). Fatty acid composition of Black Sea Ulva rigida and Cystoseira crinita. Bulgarian Journal of Agricultural Science, 19, 42-47.
  • Kaschner, K., Kesner-Reyes, K., Garilao, C., Rius-Barile, J., Rees, T., Froese, R. (2016). AquaMaps. Retrieved February 8, 2018, from http://www.aquamaps.org/
  • Lobban, C.S., Harrison, P.J. (1994). Seaweed Ecology and Physiology. Cambridge, İngiltere: . Cambridge University Press. ISBN: 9780511626210 https://doi.org/10.1017/CBO9780511626210
  • Lorenzo, J.M., Agregán, R., Munekata, P.E.S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., ve Barba, F.J. (2017). Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Marine Drugs, 15(11), 1-11. https://doi.org/10.3390/md15110360
  • Mchugh, D.J. (2003). A guide to the seaweed industry. Rome-Italy. ISBN: 9251049580
  • Meilgaard, M., Civille, G. V, Carr, B. T. (1999). Sensory Evaluation Techniques. Boca Raton, Florida, USA: CRC Press. ISBN: 9781003040729 https://doi.org/10.1201/9781003040729
  • Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernandez, J., Bozzo, C., Navarrete, E., Osorio, A., Rios, A. (2006). Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99, 98-104. https://doi.org/10.1016/j.foodchem.2005.07.027
  • Ova Kaykaç, G. (2007). Bazı alg türlerinin (Cystoseira barbata, Ulva rigida ve Gracilaria verrucosa) tatlarında etkili olan aminoasitlerin mevsimsel değişimi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Öztaşkent, C., Ak, İ. (2021). Effect of LED light sources on the growth and chemical composition of brown seaweed Treptacantha barbata. Aquaculture International, 29, 19-205. https://doi.org/10.1007/s10499-020-00619-9
  • Rodrigues, D., Freitas, A.C., Pereira, L., Rocha-Santos, T.A.P., Vasconcelos, M.W., Roriz, M., Rodríguez-Alcalá, L.M., Gomes, A.M.P., Duarte, A.C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food Chemistry, 183, 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
  • Santos, M.A.Z., Colepicolo, P., Pupo, D., Fujii, M.T., de Pereira, C.M.P., Mesko, M.F. (2017). Antarctic red macroalgae: a source of polyunsaturated fatty acids. Journal of Applied Phycology, 29(2), 759-767. https://doi.org/10.1007/s10811-016-1034-x
  • Schlitzer, R. (2020). Ocean Data View. https://odv.awi.de Singh, M. (2005). Essential fatty acids, DHA human brain. Indian Journal of Pediatrics, 72(3), 239-242. https://doi.org/10.1007/BF02859265
  • Sørensen, L.E., Jeppesen, P.B., Christiansen, C.B., Hermansen, K., Gregersen, S. (2019). Nordic seaweed and diabetes prevention: Exploratory studies in KK-Ay mice. Nutrients, 11(6). https://doi.org/10.3390/nu11061435
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., Tonheim, S.K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534-543. https://doi.org/10.1016/j.aquaculture.2005.11.014
  • Topçu, N., Ak, İ. (2013). Farklı azot kaynaklarının Cystoseria barbata’nın büyüme ve biyokimyasal kompozisyonuna etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Turan, G. (2007). Su Yosunlarının Thalassoterapi’de kullanımı. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Yetiştiricilik Anabilim Dalı, Doktora Tezi, İzmir.
  • Vizetto-Duarte, C., Custódio, L., Barreira, L., Da Silva, M. M., Rauter, A. P., Albericio, F., Varela, J. (2016). Proximate biochemical composition and mineral content of edible species from the genus Cystoseira in Portugal. Botanica Marina, 59(4), 251-257. https://doi.org/10.1515/bot-2016-0014
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895-901. https://doi.org/10.1016/j.foodchem.2011.03.114
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Details

Primary Language Turkish
Subjects Structural Biology, Agricultural Engineering
Journal Section Research Articles
Authors

Nermin Berik 0000-0003-3015-8688

Ekrem Cem Çankırılıgil 0000-0001-5898-4469

Hasan Basri Ormancı 0000-0003-3136-9196

Akın Akyıldız 0000-0003-0023-992X

Project Number 2012/023
Publication Date April 1, 2022
Submission Date September 10, 2021
Published in Issue Year 2022 Volume: 8 Issue: 2

Cite

APA Berik, N., Çankırılıgil, E. C., Ormancı, H. B., Akyıldız, A. (2022). Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi. Food and Health, 8(2), 127-140. https://doi.org/10.3153/FH22013
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